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Ryan & Wood

The series premiere of “Awesome Gloucester” airs tonight, Thursday, July 10 at 7pm on Cape Ann TV Channel 12. Explore Gloucester and its awesomeness with host David Wesson and get an insiders look at baking bread at Virgilio’s Italian Bakery; explore the Maritime Gloucester tide pools with kids; and learn about distilling rum at Ryan & Wood Distilleries. This show is created by Lanesvillian Matt Morris, a filmmaker who loves this town and decided to make a television show about one of the coolest places on Earth.

The entire event was filmed for Wicked Tuna Season 3 and Lisa Smith caught all the action for Cape Ann TV. You’ll be able to see some of the event on Cape Ann TV before Wicked Tuna Season 3 premieres, and we’ll let you know when to catch it.

Ryan & Wood Distilleries is pleased to announce its selection as a Finalist for the 2012 Massachusetts Family Business Awards. As finalists in the First Generation Business category, the Ryan and Wood families will be honored at the Royal Sonesta Hotel in Cambridge on October 25 where winners will be announced. The annual awards program honors excellence in business management, growth, community service and business transition within family businesses. Past winners of the prestigious FBA awards include local favorite Woodman’s of Essex (2011 Small Business).

Bob Ryan had this to say about his company’s selection: “We knew about the FBA but the initial nomination and then selection as a finalist came as quite a surprise. It’s a huge honor to be recognized because the people behind the scenes at the FBA are truly dedicated to helping family businesses prosper in the commonwealth. We were pleased just to be noticed by a great group like the FBA.” Bob and Kathy Ryan, their son Doug, and nephew Dave Wood all work at the Distillery and cite the family nature of the business as a major asset. Doug Ryan comments that “although you never seem to clock out at the end of the day, you feel good about working hard for one another. After all, our name is on each bottle.” Ryan & Wood’s first three products had fanciful names, but when it was time to name their latest spirit, Doug insisted on naming it simply Ryan & Wood Straight Rye Whiskey as he was especially proud of this offering. “I wanted our Rye to bear our names and nothing else to drive home the fact that it’s made with care by a local family. That should mean something, because like any good mom, mine doesn’t let me cut corners.” That is why Kathy Ryan is the operation’s chief taster, in charge of barrel selection for the rye, and barrel blending for Ryan & Wood’s Folly Cove Rum. “She has the best Palate in the building, and refuses to compromise,” said Doug Ryan, “which shows that without the whole family’s involvement, we would be short valuable team

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Here is re-post of the vodka cured salmon recipe because it is so easy to make and delicious that I figured might be nice to make for the holidays. If you have any questions, as always, please don’t hesitate to comment on this post and I will answer you.

My sister Kate Lufkin and I had a tour which took us through the entire process from the raw ingredients to how they do the small batch bottling by hand. When the tour was over Kate made some excellent cocktails and I made the recipe below–Vodka cured salmon with lemon mustard sauce. I hope you enjoy it!

You can easily increase the amount of salmon by two or three times to feed a large crowd and if well wrapped, this cured fish keeps for weeks under refrigeration. The sauce is excellent with all kinds of fish and shellfish and also works well with chicken or a sandwich spread so make lots!

On a flat plate, layer 3 sheets of plastic wrap overlapping each other. Place salmon, skin side down on the middle of the wrap. Pour mixture on top of salmon flesh and tightly wrap. Use more plastic wrap around salmon if necessary to keep liquid in. Place on a flat plate and balance another plate on top of salmon and weight plate with something heavy, like a pound of butter for example.

Store salmon in fridge overnight or for at least 18 hours. When ready to serve, remove wrap and rinse off dill mixture. Pat salmon dry and thinly slice with the grain of the fish. Serve on crostini, thinly sliced bread or with eggs (excellent!) and bagels, topping with the lemon mustard sauce (recipe follows) as desired.

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Hello Friends! After a bit of a hiatus from recipe creation and show taping I am back! And can you think of a better way to come back than to make a show about vodka? I can’t!

Remember that stretch of really hot days in August? I do, and you will too when you watch this show on Cape Ann TV that we filmed at Ryan & Wood Distillery during one of those days. Heat aside, the place is incredible. I know a little about a lot of things but I had no idea how vodka was made, just that I enjoy it on occasion. The process is so simple yet so complicated at the same time that I felt like I was in science class all over again. The heat inside the building is necessary to keep the products at the appropriate temperature and the near 100 degrees outside that day, and the fantastic aroma of the products being distilled made my head spin that day!

My sister Kate Lufkin and I had a tour which took us through the entire process from the raw ingredients to how they do the small batch bottling by hand. When the tour was over Kate made some excellent cocktails and I made the recipe below–Vodka cured salmon with lemon mustard sauce. I hope you enjoy it!

You can easily increase the amount of salmon by two or three times to feed a large crowd and if well wrapped, this cured fish keeps for weeks under refrigeration. The sauce is excellent with all kinds of fish and shellfish and also works well with chicken or a sandwich spread so make lots!

On a flat plate, layer 3 sheets of plastic wrap overlapping each other. Place salmon, skin side down on the middle of the wrap. Pour mixture on top of salmon flesh and tightly wrap. Use more plastic wrap around salmon if necessary to keep liquid in. Place on a flat plate and balance another plate on top of salmon and weight plate with something heavy, like a pound of butter for example.

Store salmon in fridge overnight or for at least 18 hours. When ready to serve, remove wrap and rinse off dill mixture. Pat salmon dry and thinly slice with the grain of the fish. Serve on crostini, thinly sliced bread or with eggs (excellent!) and bagels, topping with the lemon mustard sauce (recipe follows) as desired.

Inspired Cooking airs on Cape Ann TV on Tuesday nights at 8:30, Friday afternoons at 4:30 and Sundays at 11:30 AM. I hope you will tune in! If you have any “inspirations” for show topics please let me know by commenting on this entry or email me at laurielufkin@yahoo.com. Thank you for watching!

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Free GMG Gloucester Sticker

As long as supplies last if any GMG folks want a bumper sticker but can't drop down the dock, just send a self addressed and stamped envelope longer then 7 and a half inches and I'll drop one in the mail for you.

Send the self addressed and stamped envelope to the dock at 95 East Main St Gloucester Ma 01930 care of Joey (put my name in big letters to make sure it gets to me)

Free GMG Gloucester Sticker

As long as supplies last if any GMG folks want a bumper sticker but can't drop down the dock, just send a self addressed and stamped envelope longer then 7 and a half inches and I'll drop one in the mail for you.

Send the self addressed and stamped envelope to the dock at 95 East Main St Gloucester Ma 01930 care of Joey (put my name in big letters to make sure it gets to me)